Print

Low-Oxalate, High-Calcium, KETO-Friendly, Grilled Cheese

Low Oxalate Keto Grilled Cheese

5 from 4 reviews

A gooey and delicious way to get your calcium.

Ingredients

Scale
  • 2 ounces of shredded Swiss and Gruyere cheese
  • One 16 ounce bag of riced cauliflower
  • 1/2 Teaspoon Italian seasoning
  • 1/2 Teaspoon of garlic powder
  • oil of your choice for pan
  • 1 teaspoon of fresh or dried rosemary
  • 1/4 cup shredded parmesan cheese
  • pepper to taste
  • 1 egg

Instructions

  1. Take riced cauliflower and put in a food processor to grind it smaller so it looks like sand and can be easily formed into patties. You should get about 2 cups from the 16-ounce bag.
  2. Toss the cauliflower into a bowl and add lightly beaten egg, parmesan cheese, Italian seasoning, rosemary, garlic powder, and pepper. Form into what is as close to dough as you can get.
  3. Heat a large non-stick skillet over medium-low heat and oil it up. I used canola and a bit of butter. You can use what you like but don’t be shy. You don’t want the cauliflower “bread” to stick to the pan.
  4. Form cauliflower dough into a round patty (you should get 4 patties for two sandwiches). Gently squeeze out any extra fluid from each patty.
  5. Place both cauliflower patties into a heated pan for about 5 minutes.
  6. Take your spatula and gently flatten each patty and go around and shape into squares that resemble bread.
  7. After the 5 minutes are up GENTLY take a spatula and turn the patty over. BE CAREFUL. They fall apart easily at this point.
  8. Take 1/2 of the cheese and put it on top of one of the “bread” pieces. Flip the other “bread” slice on top of the cheezed one. Set the timer for 3 more minutes and grill up your sandwich. If your “bread” is not browned keep it on the stove a bit longer.
  9. When time is up, gently and carefully take the grilled cheese out of the pan and let it cool on a plate. It will continue to firm up as it cools!

Notes

Oxalate: 4mg    Calcium: 502mg   Servings: 2

Nutrition